Confession: I have had this recipe waiting to be posted for almost 2 months. I don’t really remember why I put off sharing this recipe with you for so long. Maybe it was because when I made them the cheesecake wasn’t chilled enough to cut up and bring to the party I made them for, so I brought peanut butter M&M blondies instead. Maybe it was because the only people who ate them were Marc and I, and I didn’t want to admit to you that we ate a whole pan of cheesecake brownies. But maybe, just maybe, I was saving this for when I thought you might really need it. Yeah, that’s probably it.
I wanted to save these rich, gooey, chocolatey squares of heaven for when you have been working hard all week long and deserve a treat. You’ve been eating tofu and quinoa fried rice and healthy salmon salad for days, and now you need some chocolate. I can attest that these bars will satisfy any craving for something sweet. It has the essential chocolate, the creamy cheesecake, and the buttery toffee bits adding some flare and crunch to the cheesecake layer. It has everything your sweet tooth could ever want. So now I will share the recipe…because I know you need it.
Toffee Cheesecake Brownies
adapted from Lovin’ From the Oven
1 cup (2 sticks) unsalted butter
2 cups granulated sugar
1 tsp vanilla extract
1 cup AP flour
1/2 cup unsweetened cocoa powder
1/2 tsp salt
Preheat oven to 350 degrees F. Grease 8×8″ pan with butter or cooking spray.
In medium saucepan over low heat, melt butter. Once melted, remove from heat and add sugar, eggs, and vanilla extract and stir until combined. I used a whisk to do this, but you could use a wooden spoon too.
In a separate bowl, mix together the flour, cocoa powder, and salt. Add dry mix to wet mix and stir until just combined. Pour into prepared pan. Now, make cheesecake layer.
1 (8 oz) package of cream cheese, softened
1/4 cup of sugar
1 cup toffee bits
Beat cream cheese and sugar together until well combined. Beat in egg until creamy. Finally, stir in toffee bits. Drop by dollops over brownie layer in pan and swirl with knife. I ended up spreading the cheesecake evenly over the brownie layer after “dolloping” because it just looked better in my opinion.
Bake 50-60 minutes. Don’t stress about the exact time (since there is a 10 minute time frame), just make sure they are completely cooled before you plan to serve. This will take at least 4 hours in the refrigerator or, preferably, overnight.